Martha’s Peach Cookies
You’ve got to try these peach cookies, adapted from Martha Stewart! Your taste buds will thank you.
Servings Prep Time
34cookies 15minutes
Cook Time
16minutes
Servings Prep Time
34cookies 15minutes
Cook Time
16minutes
Ingredients
Cookie Dough
  • 2cups + 2 tablespoons all purpose flour
  • 3/4teaspoon salt
  • 1/2teaspoon baking soda
  • 3/4teaspoon vanilla extract
  • 1/2cup unsalted butter(1 stick), room temperature
  • 1cup granulated Sugar
  • 1 large egg
  • 2 large peachesripe, peeled and diced into 1/4-inch cubes
  • 1/3cup apricot preserves
Cinnamon/Sugar Mixture for Dusting
  • 2tablespoon sugar
  • 1tablespoon cinnamon
Instructions
  1. Preheat oven to 375 degrees. In a medium-sized bowl, whisk together flour, salt, and baking soda.
  2. In a large bowl, beat butter and granulated sugar with a mixer until pale and fluffy, about four minutes. Reduce speed to low and beat in egg and vanilla. Add the flour mixture to this large bowl, beating until combined. Add peaches and jam; beat until just combined.
  3. Using a tablespoon, drop rounded balls of dough onto cookie sheets lined with parchment paper or silicone liners, spacing them about two inches apart. If not baking all the dough right away, put remaining dough in refrigerator between batches. Also, dough can be refrigerated for up to two days.
  4. Dust balls with cinnamon/sugar mixture. Put in oven and bake for 15 to 16 minutes, rotating the pan halfway through. Let cool for five minutes, and then transfer to wire racks to cool completely.